1 lb. dried lentils
8 c. water
3 beef bouillon cubes
1 onion, chopped
1 clove garlic, crushed
1 carrot, chopped
1/2 lb. salami, cut into sm. cubes
1 c. cream
1/4 tsp. dry mustard
Pepper & salt to taste

Rinse lentils, cover with water and soak overnight. Do not drain. Add bouillon cubes, vegetables and mustard and bring to a boil. Reduce heat, cover and simmer for 2 hours or until lentils are tender. Add salami, season to taste with salt and pepper and simmer 10 minutes more. Just before serving, add cream. Serves 6 to 8.